Chocolate Orange Grand Marnier Truffle Cake Recipes

Steps:

• Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper., In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking cocoa, salt, baking soda and baking powder; add to creamed mixture alternately with water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a chilled large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Refrigerate, covered, 1 hour or until very cold., For filling, in a small saucepan, sprinkle gelatin over orange juice concentrate; let stand 1 minute. Stir in sugar. Heat and stir over low heat until gelatin is completely dissolved. Stir in 1/4 cup Grand Marnier and orange zest. Let filling stand at room temperature just until spreadable, stirring occasionally. (If mixture becomes too firm, warm in microwave to soften, about 10-15 seconds.), Meanwhile, using a long serrated knife, cut each cake horizontally in half. Brush layers with remaining Grand Marnier. Place one cake layer on a serving plate; spread with one-third of the filling. Repeat twice. Top with remaining cake layer., To frost cake, cut a hole in the tip of a pastry bag or in a corner of a food-safe plastic bag and insert #829 or other large star pastry tip. Gently stir whipped cream; spoon into bag and pipe onto top and sides of cake. Refrigerate at least 4 hours before serving.

Steps:

• Preheat oven to 350 degrees F.
• Mix cake mix, water, oil, eggs, and orange extract until well blended.
• Pour into greased and floured tube pan or bundt pan.
• Bake for 40 minutes or until done.
• Cool for 10 minutes on wire rack.
• Turn cake onto platter and allow to cool completely.
• When cool, frost with ready to spread frosting.
• Optional glaze.
• Heat whipping cream in 1 qt.
• saucepan over medium heat until hot (do not boil).
• Remove from heat.
• Stir in chocolate chips and stir until melted and smooth.
• Drizzle over top of cake slowly, allowing to drizzle down the edges.
• If the optional glaze is used, refrigerate for 1 hour before serving, to allow the chocolate to harden.
• Keep refrigerated.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch rounds--except add orange peel to batter.
• Fill layers and frost side and top of cake with frosting. In 1-quart saucepan, heat whipping cream over medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes.
• Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator.